John Myers
Thai Soup
The perfect thai soup recipe with a picture and simple step-by-step instructions.
- 1 pole Lemongrass
- 2 piece Garlic cloves
- 30 g 2 Frühlingszwiebeln
- 6 g 1 rote Chilischote
- 40 g 1 mittelgroße Tomate
- 50 g 1 Stück Ingwer
- 2 tbsp Sunflower oil
- 2 liter Hot water
- 1 tsp Salt
- 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
- 225 g Grilled, white, diced chicken / See my recipe: *)
- 150 g 2 Möhren
- 300 ml Coconut milk
- 100 g Glass noodles
- 1 Frühlingszwiebel
- Chop the lemongrass, garlic cloves, spring onions, chilli pepper, medium-sized tomato and ginger unpeeled. Heat sunflower oil (2 tbsp) in a saucepan, add the uncleaned, finely chopped vegetables and fry / sauté approx. 4 – 5. Deglaze / pour in hot water (2 liters) and cook for 45 minutes with the lid on. In the meantime, peel the carrots, cut into pieces approx Scald the water for 5 – 6 minutes and drain it through a fine kitchen sieve. Put the glass noodles back in the pot and cut up with kitchen scissors. Drain the soup mixture through a fine sieve and pour the stock back into the pot. The carrot strips Pour in the coconut milk (300 ml) and season with salt (1 teaspoon) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock). Clean the spring onions, wash them, cut into rings and add to the soup Cook the soup for another 15 minutes. *) Grilled roast chicken with Swabian potato salad Alternatively, cook a chicken breast fillet in salted water and roll the dice. Pour the soup hot into soup bowls and serve.
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